Description
A convenient, no-cook snack or appetizer combining savory smoked sausage and firm hard-boiled eggs in a tangy, spiced vinegar brine.
Ingredients
Scale
- 1 pound smoked sausage (kielbasa or Polish sausage, sliced into ½-inch rounds)
- 6 large eggs
- 2 cups white distilled vinegar (5% acidity)
- 1 cup water
- 3 tablespoons kosher salt
- 2 tablespoons granulated sugar
- 1 tablespoon whole black peppercorns
- 2 teaspoons mustard seeds
- 1 teaspoon coriander seeds
- 4 cloves garlic (peeled and smashed)
- 1 leaf bay leaf
- 1 teaspoon red pepper flakes (Optional)
Instructions
- Hard boil eggs, cool in ice bath, and peel carefully.
- Slice smoked sausage into uniform ½-inch rounds.
- Combine vinegar, water, salt, sugar, and spices in a pot; boil for 2-3 minutes to extract flavor.
- Pack eggs and sausage into sterilized jars and pour hot brine over them, submerging completely.
- Cool to room temperature, seal, and refrigerate for at least 4 hours before serving.
- Prep Time: 20 minutes
- Cook Time: 15 minutes
- Category: snack, appetizer
- Cuisine: American
Nutrition
- Serving Size: 1
- Calories: 250
- Sugar: 2
- Sodium: 800
- Fat: 20
- Saturated Fat: 7
- Unsaturated Fat: 8
- Trans Fat: 0
- Carbohydrates: 5
- Fiber: 0
- Protein: 15
- Cholesterol: 200
Keywords: Store in the refrigerator for up to 2 weeks. Do not freeze. Best served cold.